MEXICAN BEAN SALAD

Ingredients

1 (15-ounce) can black beans, rinsed and drained ▢1 (15-ounce) can kidney beans, rinsed and drained ▢1 (15-ounce) can cannellini beans, rinsed and drained ▢1 green bell pepper, chopped ▢1 red bell pepper, chopped ▢1 (10-ounce) package frozen corn kernels, thawed Dressing: ▢¼ cup olive oil ▢¼ cup red wine vinegar ▢2 tablespoons fresh lime juice ▢1 teaspoon minced garlic ▢1 tablespoons white sugar ▢1 teaspoon garlic salt with parsley flakes ▢1 teaspoons ground cumin ▢½ teaspoon ground black pepper Toppings ▢¼ cup chopped fresh cilantro ▢½ teaspoon chili powder, or to taste ▢cotija

Instructions

In a large bowl, add rinsed beans, bell peppers and corn.

In another bowl, make the dressing by whisking together olive oil, vinegar, lime juice, garlic, sugar, salt, cumin and black pepper.

Pour the dressing over the beans, peppers and corn and gently toss to coat.

Refrigerate for at least 1 hour before serving.

Right before serving, season with chopped cilantro, chili powder and cotija.

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